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Olive-Oil-Braised Red Onions with Bay Leaves

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Serves 4

  • by from Fine Cooking
    Issue 115

A splash of vinegar keeps these onions tasting bright, even a little sweet and sour, and the bay leaf gives them a pleasant earthiness. They make a delicious accompaniment to grilled pork chops or steak.

  • 1-1/2 lb. red onions (about 3 medium), trimmed, halved vertically, and cut into 2/3-inch wedges
  • 3 dried bay leaves, each torn into 3 pieces
  • 3 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. red wine vinegar
  • 1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the onion wedges in an overlapping single layer in a shallow 10x15-inch baking dish. Nestle the bay leaves among the onions. In a small bowl, mix the olive oil, vinegar, white wine, and 1-1/2 …Tbs. water and drizzle over the onions. Sprinkle evenly with 1 …tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the onions in the oven until completely tender when pierced close to the root ends with a fork, about 45 …minutes. Uncover the dish and continue to braise until all of the liquid has evaporated and the onions are darkly roasted and glossy, about 20… minutes. Remove the bay leaves and serve the onions warm or at room temperature.

Make Ahead Tips

The onions will keep in the refrigerator for up to 3… days.

Serving Suggestions

Add to a salad: Chill and toss with arugula, toasted walnuts, and lemon vinaigrette.

Stir into tuna: Chop and mix with olive-oil-packed tuna, capers, and a touch of mayonnaise.

Serve as crostini: Spread goat cheese on toasted peasant bread or baguette slices and top with the onions.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 2; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Everyone loved the results of this recipe. In addition to red onion I had part of a large, yellow onion and used that too with good results. Tried it with cheddar cheese on a toasted slice of homemade wheat bread and it was delicious. This is a keeper.

Everyone loved the results of this recipe. In addition to red onion I had part of a large, yellow onion and used that too with good results. Tried it with cheddar cheese on a toasted slice of homemade wheat bread and it was delicious. This is a keeper.

Loved this on the goat crostini! Followed the recipe as written.

This was so yummy. I deviated from the recipe a wee bit. I didn't have red onions on hand so I used sweet onions and I used fresh bay leaves. I mixed the oil and vinegar in the blender with a bouillon cube. Can't wait to add it to a sandwich.

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